Italian Pasta Salad

I adapted this recipe from the Taste of Home/Healthy Cooking, August/September 2011 issue, pg. 26.
It called for bottled Italian salad dressing. I didn't have any, so I used an Italian dressing recipe from the Pillsbury Complete Cookbook, pg. 288.
It was super good! Very creamy!

Italian dressing:

1/2 cup olive oil
3 tbs vinegar
1 tbs pimientos, chopped
1 tsp dried parsley
1 garlic clove, minced
1/2 tsp Italian seasoning
1/8 tsp black pepper


Pasta salad:

2 cups spiral pasta
2 tomatoes, diced
1 cucumber, diced
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/2 red onion, diced

1 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 cup sliced green olives


In a large jar, combine olive oil, vinegar, pimientos, parsley, garlic, Italian seasoning & black pepper. Refrigerate at least 2 hours.
Cook pasta & drain. Place in a large bowl; add the tomatoes, cucumber, oil & vinegar dressing, peppers & onion. Cover & refrigerate at least 4 hours.
In a small bowl, combine mayonnaise & Parmesan cheese; stir in olives. Gently fold into the pasta mixture. Chill until serving.


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